| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Soups/stews, English |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach, washed and |
|
|
Shredded |
| 1 |
|
Small turnip,peeled and |
|
|
Finely chopped |
| 2 |
|
Carrots, peeled and |
|
|
Finely chopped |
| 2 |
|
Small onions, peeled and |
|
|
Finely chopped |
| 1 |
|
Stick celery, washed, trimmed and finely chopped |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Chopped thyme |
| 2 |
oz |
Uncooked rice |
| 3 |
pt |
Chicken stock |
| 1 |
oz |
Butter |
|
|
Salt and black pepper |
INSTRUCTIONS
At one time spinach soup would also include a few young nettles in its
ingredients.
Place the vegetables, herbs apd rice in a saucepan and pour 1 pint of
tlle stock over. Bring to the boil, stirring, then cover and simmer for 30
minutes, stirring regularly. Allow to cool a little, then mash or
liquidize the mixture. Return the mixture to a clean saucepan, add the
remainder of the stock, the butter and seasoning. Bring to the boil and
boil for 3 to 4 minutes, stiiring. Serve garnished, if desired, with a few
croutons.
The traditional accompaniment to this soup is a few tiny suet dumplings,
cooked in advance and dropped into the soup immediately before serving.
Posted to MM-Recipes Digest V4 #270 by "ray.watson"
<ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.
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